Sheila Bryson arrived at her far north Scottsdale restaurant, Pescada, looking stylish, composed and ready for an interview before the dinner rush. Just an hour earlier, she had been in the kitchen at Vic & Ola’s, another of her restaurants, breaking down fish and moving through the fast-paced rhythm that defines her days. It’s a balance she’s mastered over time as the owner, operator and creative force behind Soul Hospitality Group.
Fifteen years ago, when this adventure started, Bryson didn’t look like a typical restaurateur. At age 49, she was a single mom with no formal restaurant experience or training. Her résumé included stints as a lobbyist for State Farm, working for the Arizona Department of Health Services and as a private investigator. Those jobs ultimately didn’t pay much, and she decided to move in another direction entirely.
She first dipped her toe into entrepreneurship with a shop that sold high-end custom boots, clothing and jewelry. But simmering under the surface was a deep-rooted love of food and an instinct for what people want…